Absolutely femmebot! I've been havingit in the morning and evening with some fruit compote--and really--what is the difference between that and a decent jam! I was even thinking the whole thing could be sliced in half and the inside spread with a favourite jam and the whole thing iced (frosted) with a not-too-sweet icing (frosting--see I really am bilingual)._________________Vivant Linguae Mortuae!!

OMG David! You must have ESP... I had a dream last night... or maybe it was a thought in between the awake/dream world... but I cut the cake in half horizontally and spread some preserves in the middle and put the top back on... I didn't have the icing though... that sounds so good!!_________________FemmeBot
http://chezkova.blogspot.com

Well we will both have to give it a whirl sometime and see how it goes.
Another thing I like about this cake is it's staying power. I made it on Saturday-today is Wednesday and it is still moist enough to enjoy unhesitatingly. One last small piece left ( I gave away 1/4 of it-though I could easily have eaten the whole thing if I wasn't "dieting") which I will savour tonight with a bit of rum drizzled on it!_________________Vivant Linguae Mortuae!!

Fig is one of my favorite jams! I almost added that to my post too... but thought it might be too presumptuous LOL I haven't tried the cake with the rum added yet... but I may this time around..._________________FemmeBot
http://chezkova.blogspot.com

Joined: 29 Sep 2004Posts: 1196Location: buried under a pile of books somewhere in Adelaide, South Australia

Posted: Sun Jul 15, 2007 5:20 am Post subject:

I made this cake yesterday and it was very well-received. When I first took it out of its springform pan, it looked a bit like Adam's pound cake from his Amateur Gourmet July 12th entry, so I quickly flipped it back into the pan and back into the oven for another 10 minutes and no-one was any the wiser.

Tasted great, superb texture. Now I want to make another one, but can't decide .... stick with the original recipe or pimp it up a bit? (In the words of my teenage sons)_________________Doing what you like is freedom
Liking what you do is happiness

Oh Judy I envy you the weather that encourages cake baking--we are melting in Utah!
But about the cake--add the rum--it does make a difference. (Think how much better it would be if I bought better rum!)
As for pimp.... er, ...additions, I say fruit, rather than nuts or chocolate. Just my preference.. buttery brown sugar topping likes this cake too!

I just made it again Judy and this time I used Lemon Essence instead of the Rum (which really is a nice touch) because blueberries are in season and I'm thinking what better combo than lemon and blueberry!_________________Vivant Linguae Mortuae!!

Joined: 29 Sep 2004Posts: 1196Location: buried under a pile of books somewhere in Adelaide, South Australia

Posted: Tue Jul 17, 2007 1:35 am Post subject:

I made it again yesterday and used Frangelico as I didn't have any rum. I had one small piece, but we have a houseful of teenage boys and they vacuumed up the cake in no time flat. So I didn't really get to see if the Frangelico made a difference or not.

I think I'll make a Gateau Mamy with pears today._________________Doing what you like is freedom
Liking what you do is happiness

the gateau mamy with pears is my absolute favorite - a succes every time I made it and such an easy-to-work-with recipe, you can easily up the flour and/or almond a bit and it still works...
Actually, there are some pears left...

Well, I feel like the last person on earth to have made the yogurt cake, but I made it for a dinner with friends last week and... the recipe says it serves 8-10, but there were 6 of us there and not a crumb left! (After which my boyfriend asked me, only half-jokingly, to make him another one to have all by himself. ) It's definitely going to become a regular in my repertoire, and I look forward to trying all the different variations... I think blueberry will be next.

Here's another question about The Yogurt Cake: what kind of oil do you use? The recipy calls for 'vegetable oil'. Does that mean you can use any kind of vegetable oil? I guess not; for example olive oil doesn't seem that appropriate in this case... Or is 'vegetable oil' used to designate one specific kind of vegetable oil?
I used sunflower oil, and I have a feeling that this caused the funny taste of the cake.
What do you think?

Eva- in the US, "vegetable oil" refers to a (basically) flavorless light oil. Usually made from corn, soy, or some varient thereof. You could use peanut oil if there's no allergy problem. The oil adds tenderness to the cake, so use the least flavorful oil you can find. I suppose you could use olive oil if you were going to make a savory version, such as the chorizo, pistachio, and tomato cake! (which is very yummy too)_________________Clearly it is not the lovelorn sufferer who seeks solace in chocolate, but rather the chocolate-deprived individual, who, desperate, seeks in mere love a pale approximation of bittersweet euphoria. Sandra Boynton.

Joined: 29 Sep 2004Posts: 1196Location: buried under a pile of books somewhere in Adelaide, South Australia

Posted: Mon Aug 06, 2007 3:05 am Post subject:

Eva, I've used this recipe many times in various forms - plain, as cupcakes, added cocoa and choc chips, citrus zest and juice - and about half the time I forget the oil and it doesn't seem to make any difference. I don't deliberately omit it, but when it's not there, we don't miss it.

As yet I haven't managed to keep any of this cake for longer than about an hour after it comes out of the oven, it always just gets eaten._________________Doing what you like is freedom
Liking what you do is happiness